Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
Mutton Cutlets
Ingredients
Directions
Prepare the chops
Place the chops in a pan with butter, sprinkle with salt, and stew for a few minutes without browning.
Coat and cook
Chop the parsley and mix it with the egg yolks, cayenne pepper, and a few breadcrumbs.
Coat the chops in this mixture and fry on a grill.
Serve
Serve on a dish with cutlet frills and garnish with lemon slices.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Parsley + lemontop 1% of all pairsSmell alikestrongCooked together14,037 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Parsley + peppertop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Pepper + lemontop 3% of all pairsSmell alikestrongCooked together27,047 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Butter + parsleytop 15% of all pairsSmell alikemoderateCooked together28,563 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Butter + lemontop 16% of all pairsSmell alikemoderateCooked together41,227 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Loin chops
- Provide the meat that forms the body of the cutlet.
- Butter
- Adds richness and moisture while the chops stew gently.
- Egg yolks
- Bind the parsley, pepper and breadcrumbs so the coating adheres to the chops.
- Breadcrumbs
- Form the crisp coating that browns on the grill.
The step that matters
Stewing without browning. Stewing gently in butter with salt cooks the chops through while keeping them pale. Browning at this stage would toughen the surface and dry the meat before the coating is added and grilled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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